Thanks to CSA members Aisling & Siobhan for sharing a recipe and photo of how they enjoyed the veggies from CSA week #16!

 (For 4 people)
You need:
    * 1.5 cups Carnaroli or Arborio rice
    * 4 cups vegetable stock
    * 8 3/4 oz red cooked beets, peeled and diced
    * 1 large shallot (150 g) + 1 extra shallot
    * 1.5 oz parmesan grated and shaved
    * 9 Tbsp dry white wine
    * 1 Tbsp tarragon, chopped
    * 1 Tbsp basil, chopped
    * 2 Tbsp olive oil
    * 3 Tbsp butter
    * About 3 Tbsp pine nuts, dry-roasted
    * Salt and pepper
    * Cook the beets, peel and dice them.
    * Chop the first shallot.
    * Heat 1 Tbsp olive oil with 1 Tbsp butter in a sauté pan. Add the shallot and cook for a few min before adding the diced beets.
      Cook for 5 mins or so on medium to low heat. Remove from heat.
    * Heat the vegetable stock and keep warm.
    * Chop the tarragon and basil.
    * Grate 2/3 of the parmesan. Shave the rest and keep on the side.
    * Heat 1 Tbsp olive oil with 1 Tbsp butter in a pot and add the second chopped shallot. Cook for 2 to 3 min before adding the rice to coat for 1 min.
    * Then add the white wine and cook until it is absorbed.
    * Add 1 ladleful of warm broth and wait until it is absorbed to add another one. Repeat until you have 1 ladleful left.
    * Add the beets and mix gently. Check your rice and add more broth accordingly.
    * Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
    * Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nuts.

Here Siobhan and friends show off some beautiful carrot soup!